Cream of Celery Soup
- One litre of vegetable stock
- One head of celery – roughly chopped (keep the leaves aside and chop these finely to sprinkle on top of soup)
- One yellow onion – chopped (red onion is fine)
- One third of a cup of raw cashew pieces
- Four cloves of garlic – crushed using the back of a knife
- Half of a teaspoon of dried thyme
Step by Step Instructions
Add the onion and garlic to a soup pan and Sauté in a small amount of vegetable stock until the onion is soft and slightly brown – approximately 5 minutes.
Next add the celery, remainder of the stock and thyme. Bring this to a simmer and cook for 15 minutes until the celery is soft.
Remove from the heat and allow to cool slightly – around 15 minutes.
At this stage the soup’s ready to blend. I find it works best to do this in batches to avoid the contents of the blender overflowing. Have a second pan or a large bowl available and ladle the soup into the blender before blending at high speed for a few minutes until completely smooth. During the blending add the cashew pieces – they can be added to each batch or one batch, it doesn’t matter since it’ll all blend together.
Add pepper to taste and if required a small amount of hot water can be added if the soup is too thick.
Due to the fibrous content of Celery this soup works best in a high powered blender (Vitamix or Blendtec), if this isn’t available the recipe works equally well using Broccoli. A stick blender will work for Broccoli.
If you don’t want to use nuts you can substitute using a cup of cooked white beans – the end result will have a slightly different texture but it’s still a creamed soup.
Add a couple of tablespoons of Engevita yeast flakes to the blended soup for a cheesy flavour – particularly nice with Broccoli. Alternatively sprinkle yeast flakes or chilli flakes on top of the soup.
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